A collection of recipes and memories.

Menu

Cucumber, Tomato and Shallot Salad

Tomorrow is our last day of adventure – tonight is our last night watching the sun set into the sea. From here, we head inland. Kiddo and Hubby have already hiked out to the beach. I promised to join them shortly. Just wanted to get in a quick recipe or two from the past posted before bundling up to enjoy the sun set.

Peel and thinly slice shallots. Break shallots into tiny rings and sprinkle over cucumbers and tomatoes.

In a small bowl, whisk together vinegar, olive oil, garlic, salt and pepper until well incorporated. Add mustard and whisk again until blended. Taste and adjust seasonings.

Pour dressing over salad, cover and refrigerate for about 1 hour to chill well and let the flavors merge. If making the salad earlier in the day, DO NOT pour dressing over cucumbers until about 1 hour before serving. Allowing the vinegar to seep into cucumbers too early may cause cucumbers to lose their “crisp” snap.